| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast, Lowfat | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Sweet potatoes, cooled and |
| cooked and mashed about | ||
| 3/4 cup | ||
| 1 1/2 | t | Corn-oil margarine, melted |
| 1 | Egg white, lightly beaten | |
| 3/4 | c | Lowfat milk, *see note |
| 1/2 | c | Whole wheat flour |
| 1 | t | Baking powder |
| 1/4 | t | Salt |
INSTRUCTIONS
Preheat waffle iron. Combine cooked sweet potatoes, margarine, egg white and milk in a large bowl and beat until well blended. Add flour, baking powder and salt and mix until smooth. Spray hot waffle iron with non-stick cooking spray. Spoon 3/4 cup batter onto center of waffle iron and bake until it stops steaming. Continue to make another waffle in the same manner with the remaining batter. Makes 2 waffles. *REF -- Canyon Ranch Cooking: Techniques & Tips, by Jeanne Jones Notes: Use a lowfat milk (1%) or reduced fat milk (2%) Sent by Pat Hanneman; Recipe provided by Orlando Ramirez <www.press-enterprise.com/news/895008373.html> on 05/13/1998(Wed) and converted by MC_Buster. Recipe by: Jeanne Jones (*see ref) Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 254
Calories From Fat: 37
Total Fat: 4.3g
Cholesterol: 5.2mg
Sodium: 669.8mg
Potassium: 348.1mg
Carbohydrates: 46.2g
Fiber: 2.9g
Sugar: 9g
Protein: 7.7g